Classic Cranberry Pecan Bread

This Classic Cranberry Pecan Bread is perfect for the holidays. The sweet-tart, crunchy-crispy components make this a loaf to remember!

Classic Cranberry Pecan Bread

I remember the first time I made a cranberry nut bread. It was Thanksgiving, Tom was almost 2 and Katie was a newborn. And I was hosting Thanksgiving.

It was easier for family to come to us than for us to pack up the mounds of baby gear and travel. I was fearless in the kitchen and I knew my MIL and Bill’s aunt would work their magic and help me out with the perfect mashed potatoes and gravy.

I baked up a loaf of this classic cranberry pecan bread as I already knew that the hubby would never even take a bite and that his family would. I used the cranberry loaf recipe on the back of the bag of Ocean Spray fresh cranberries and it was tasty. But I knew it could be improved upon by using butter instead of oil, buttermilk plus toasted pecans for the ultimate loaf.

Cranberry Loaf: A Terrific Seasonal Quick Bread

This cranberry loaf is perfect for any morning holiday gathering or on Christmas morning. I served this when I hosted some neighbor friends for a cookie exchange. I was planning to up the cranberries to 1 1/2 cups, but got distracted and only added a cup. If you want more berries than in my photos, feel free to use the larger amount in the recipe. Mr. Skinny Chick still won’t touch this classic cranberry pecan bread, but I have plenty of friends who will.

Instructions

In a small bowl, stir together orange juice, orange zest, buttermilk, butter and egg. Set aside.

In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda. Add liquids and stir with a rubber spatula until just moistened. Mix in cranberries and nuts, being careful not to over mix.

Pour batter into prepared pan and use an offset spatula to smooth the top. Bake for 20 minutes, then reduce heat to 350º. Bake for about 45 minutes longer or till toothpick inserted into center comes out clean. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and let cool completely.

I love foods that bring back such fun memories especially memories of when our kids were young. I wouldn’t want to be back there 🙂 but the memories are so special. Your bread so quintessentially holiday-ish and very yummy! Happy New Year Liz!

Dudette would probably go the way of Mister Skinny, but that’s because she doesn’t like nuts in her desserts. I wouldn’t mind though; that just means more for me. My first loaf of cranberry nut bread was one that I took to my in-laws on the first Thanksgiving I spent with them (also the first time I met them).

Your recipe is reminiscent of the one inherited from my MIL…Lovely, isn’t it how certain breads, baked goods are infused with wonderful memories? I love your addition of pecans…Betty, my dearest MIL used walnuts =)

What a beautiful quick bread! Do you think it’s possible to use dried cranberries instead fresh ones? Do I have to use more liquid? Or soak the dried cranberries before using?
Have a blessed and joyful New Year, Liz!
Angie

I looooooove fresh cranberries in baked goods. I don’t like super-sweet things, and I find their tanginess is just perfect to offset all that sweet-sweet-sweet at this time of year.
Thankfully, everyone in my house has absolutely zero problems with cranberries in their baked goods. Then again, that means I have to share with them… so maybe we should trade after all! 🙂

Sometimes it’s good to know some recipes will make it as gifts and not be mysteriously eaten by ‘nobody’. Quick breads are so versatile, and they keep so well. Too bad I can’t get cranberries here, but will try this recipe anyway! Maybe with sour cherries.

Oh Liz – thanks for this recipe! This one I will make and perhaps gift wrap a few of them for some special people on my list. It sounds like one of those breads that stays moist and gets better even a few days after it’s baked.

I have tried many quick bread recipes I found on Pinterest. 99.9% were just ok. Nothing to write home about. I ran across this recipe yesterday and decided to make it this morning. This bread came out perfect. It is so easy and the taste is amazing. I followed the recipe to the T. Thank you so much. It will be my go to recipe from now on.

Liz,
I saw your recipe for Cranberry Bread on your sidebar and had to immediately click on it to read your delicious recipe. My mother used to bake cranberry bread just for me for the holidays because she knew the (after cherries) how much I loved cranberries. I am so anxious to bake your beautiful bread (Lord knows you have such a gift with a camera on top of your superb baking talent)! I have some cranberries that I froze this fall during the ‘season’ of fresh cranberries, because who can’t use a healthy dose of cranberries all year round right? Just my humble foodie opinion, is all!
Thank you for sharing this recipe to add to my collection of cranberry recipes. I’ll also pin it to my cranberry board on Pinterest!
xoxo
Roz